On the day that we decided to have this extravaganza of eggs with Hollandaise, I was hoping to make Eggs Florentine. But we didn't have any spinach, so I decided to try using radish greens instead.

WHAT a brilliant idea!

So was the multigrain bread toasted for the base. And the bacon. And the chopped chives from the garden. And the radishes on the side.

You've got to try this combination and make "Eggs Fauxrentine"! (Hard boiled eggs* with bacon, radish greens and hollandaise garnished with fresh chives and radish roots).

*Instead of hard-boiling the eggs, you can gently poach them so the yolks are still soft. (Brrrr. Personally, I can't think of a more disgusting way to start the day, but there it is.)

Did I mention how great this is? The multigrain bread was particularly good as the base. Its nutty flavour is the perfect complement to the Hollandaise - especially this particular Hollandaise that had a little more lemon than some.

Yes, you really must try this!

Just a word of caution, make sure that the radish greens are young and tender rather than large and furry. A couple of days ago, I added some radish greens from a more mature bunch of radishes to a sandwich and it was just a little too much like having a bit of wool in the sandwich....

I didn't either! It's amazing, isn't it? When you do try radish greens (I can't emphasize it enough), make sure they're young and tender. The older leaves get furry and their flavour becomes quite dull.

It is quite beautiful, isn't it? We were very pleased. And the flavour was even better! The bread really worked well. My husband toasted regular whole wheat bread (about 1/2 whole wheat flour and 1/2 unbleached all purpose) for his "Eggs Fauxrentine" - he was afraid that the multigrain would be too strong tasting for the rest of the dish. I made him taste mine and gloated when he agreed that it was better with the multigrain bread.

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